Hamada Moritsugu

Superheated Steam Heating to Reduce the Bacterial Counts in the Boiled-Dry Sardine Fry, Shirasu-Boshi

published_at 2002-03

Title

過熱水蒸気加熱によるしらす干しの細菌数低下

Superheated Steam Heating to Reduce the Bacterial Counts in the Boiled-Dry Sardine Fry, Shirasu-Boshi

Creators Hamada Moritsugu

Creators Ohta Yasuyuki

Creators Kawamura Kouki

Creators Ura Hiroyuki

Creators Fujisawa Hiroaki

Source Identifiers

Languages jpn

Resource Type departmental bulletin paper

Publishers 水産大学校

Date Issued 2002-03

File Version Version of Record

Access Rights open access

Relations

[ISSN]0370-9361